Preserved, deoxygenated, flavored beverage and compositions thereof

ABSTRACT

A beverage product includes a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hops flavor, and water. The beverage product further includes a container holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, a headspace of the container including inert gas.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. Provisional Application No.62/612,105 filed on Dec. 29, 2017, which is incorporated herein byreference in its entirety.

BACKGROUND

Beverages having rich flavors and low calories are very desirable forconsumers. Additionally, consumers typically disfavor artificialsweeteners or other non-natural ingredients. Therefore, it is desirableto provide a flavorful beverage with low calories.

BRIEF SUMMARY

In one embodiment, a beverage product includes a mixture having adissolved oxygen content of less than 500 parts per billion, the mixtureincluding tea flavor, hops flavor, and water. The beverage productfurther includes a container holding the mixture, the container beingsealed to prevent the introduction of dissolved oxygen, a headspace ofthe container including inert gas. In one alternative, the oxygencontent is less than 100 parts per billion. In another alternative, themixture is carbonated. Alternatively, the mixture does not includealcohol. In another alternative, the beverage does not include yeast.

In one embodiment, a beverage includes a mixture having a dissolvedoxygen content of less than 500 parts per billion, the mixture includingtea flavor, hops flavor, and water. In one alternative, the oxygencontent is less than 100 parts per billion. In another alternative, themixture is carbonated. Alternatively, the mixture does not includealcohol. In another alternative, the beverage does not include yeast.

In one embodiment, a beverage consisting essential of a mixture having adissolved oxygen content of less than 500 parts per billion, the mixtureincluding tea flavor, hops flavor, and water. In one alternative, theoxygen content is less than 100 parts per billion. In anotheralternative, the mixture is carbonated. Alternatively, the mixture doesnot include alcohol. In another alternative, the beverage does notinclude yeast.

In one embodiment, a method of producing a beverage includes forming amixture of tea flavor, hops flavor, and water having a dissolved oxygencontent of less than 0.5%. The method further includes purging themixture with an inert gas to maintain an anoxic environment of themixture or reduce the anoxic environment of the mixture. The methodfurther includes sealing the purged mixture in a container to produce ananaerobic, nonalcoholic beverage.

In one alternative, the steps in the process do not include a step ofremoving alcohol from either the mixture or the purged mixture and themixture does not contain alcohol. In another alternative, the steps inthe process do not include a step of adding fungus to the mixture and donot include a step of adding bacteria to the mixture. Alternatively, theforming includes disrupting an equilibrium of dissolved oxygen in thewater to produce water with a reduced dissolved oxygen content. Theforming further includes steeping tea in the water with the reduceddissolved oxygen content. The forming further includes removing the teafrom the water with the reduced dissolved oxygen content to produce acomposition of the water with the reduced dissolved oxygen content andthe tea flavor that remains after the removing of the tea. The formingfurther includes sparging the composition with an inert gas to reducethe dissolved oxygen and thereby produce the water having the dissolvedoxygen content of less than 0.5% combined with the tea flavor.Optionally, the forming includes anaerobically introducing hops to thecomposition and removing the hops from the composition to produce thehops flavor that remains after the removing of the hops. In onealternative, the purging is carried out in a vessel and, between thesteps of the purging and the sealing, maintaining the increased anoxicenvironment while communicating the mixture to the container. In anotheralternative, the disrupting does not include vacuuming the mixture orin-line vacuum degassing the mixture. In one embodiment, a process isproduced according to any of the methods above.

In one embodiment, an apparatus for storing hops includes a lid fittingonto a bucket, the lid comprising an air inlet, an air outlet, and avalve. In one alternative, the valve is a pressure release valve. Inanother alternative, the apparatus includes a dip tube. In anotherembodiment, the apparatus includes a barb or a thread or a quickdisconnect, to accept an air hose.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows one embodiment of a process flow chart for adding hopflavor to tea;

FIG. 2 shows another embodiment of a process flow chart for adding hopflavor to tea;

FIG. 3 shows another embodiment of a process flow chart for adding hopflavor to tea;

FIG. 4 shows a depiction of one embodiment of the apparatus used in thehopping process;

FIG. 5 shows a depiction of one embodiment of a hops storage device.

FIG. 6 shows a depiction of one embodiment of a hops storage device; and

FIG. 7 shows another embodiment of a process flow chart for the hopsstorage device.

DETAILED DESCRIPTION

Certain terminology is used herein for convenience only and is not to betaken as a limitation on the embodiments of the system and methods for apreserved, deoxygenated, flavored beverage and compositions thereof. Inmany embodiments, one of the flavors for the beverage is hops.

For beverages including flavors such as hops, the hop flavor may degradesignificantly over time. This is especially true of the aroma that hopsmay bring to a beverage. Therefore, it is desirable to produce beveragesthat have a stable hop flavor and no sugars or sweeteners. In this waythe brewed beverages may be sold bottled or canned without significantdegradation of the hop flavor. Since typically, hops are used in beerthat is deoxygenated by the fermentation process, such oxygendegradation is less of an issue with beer (although still exists).Additionally, residual sugar and alcohol still exist, so the beveragewill have significant calories. Typically, the production of a flavorfulbeverage, that has good shelf life, is not possible without, sugar,fermentation, and yeast. Even if alcohol in a beverage is reduced, itwill still typically contain some residual alcohol. Even if an attemptis made to remove yeast, some will typically remain. Therefore,processes including fermentation, will not yield the same types ofbeverages that are described in the deoxygenating and hopping processbelow.

In one embodiment, hop flavor is added to tea. Tea may include blacktea, white tea, green tea, herbal tea, and various other teas. Oneembodiment of a method preparing a tea with hop flavor includes thefollowing steps. Water is heated to about 185 F and tea is steeped inthe water for about 3 minutes before the tea leaves are removed from thewater. The resultant flavored water is then transferred into acontainer, such as a fermenter, brite tank, unitank or similar sealableapparatus. As part of this transfer, in many alternatives, the teaflavored water is strained, sealed, and cooled to about 36 F.Alternatively, or in addition, one or more flavoring agents is added tothe flavored water, e.g., sugar, honey fruit juice, etc. Such agents arenot added in many embodiments, especially those producing no or lowcalorie beverages. The container, again for example, a fermenter, britetank, unitank or similar sealable apparatus, can be used for a hoppingprocess. An inert gas, such as carbon dioxide, nitrogen, argon, etc., issparged for about 30 minutes through an air diffusion device, such as a2 micron air diffusion stone, at about 5 psi to deoxygenate the teabefore hops are added. In many embodiments, it is desirable to achieve abenchmark can be <100 parts per billion dissolved Oxygen (DO) content inthe tea. Generally, lower levels of dissolved Oxygen provide for betterpreserved hop flavor.

Hops are deoxygenated prior to addition to the flavored, deoxygenatedwater. For example, the hops can be placed in a vacuum in a container,apparatus, or vessel and/or purged with an inert gas, etc. prior toaddition so as to deoxygenate the hops. The deoxygenated hops are thenintroduced anaerobically (such that they do not include oxygen) to theflavored, deoxygenated water. For example, a “hop gun”, hopinator orother such device can be used to introduce the hops anaerobically. Inmany embodiments, the hops may not be deoxygenated. In some scenarios,the results may be similar in terms of flavor preservation, whether ornot deoxygenated hops are used. In some scenarios, the hops may not bedeoxygenated and the sparging may be completed after the application ofhops. After the deoxygenated hops have been added, the headspace of thecontainer, apparatus, or vessel is purged with an inert gas after thecontainer, apparatus, or vessel is sealed, so as to maintain an anoxicenvironment for the resultant mixture. In many embodiments, adding hopscan be considered dry hopping with the additional aspect of an anaerobicenvironment.

In many alternatives, the hops are removed from the mixture by allowingthem to settle and transferring to another deoxygenated, sealedcontainer. A filter can, if so desired, be used to separate the hopsfrom the beverage. After the hops are removed from the mixture, theresultant liquid or beverage is purged with an inert gas. In manyembodiments, if desired, the beverage is then carbonated. The inert gascould be constantly bubbled through the hop-steeping vessel to furtherreduce O2 infiltration. An inert gas may be used at this stage as well.

Embodiments herein can also be applied to reduce oxidation inunfermented, non-tea based beverages, such as fruit juices, sodas, sugarsweetened beverages, and beverages that comprise hops and water as theirmain ingredients. Hops typically are used in beverages that arefermented, such as beer. With such beverages, as a result of thefermentation process, the resulting beverage has a low oxygen content,since the oxygen has been consumed in the fermentation process.Therefore, ordinarily, if hops were added to tea without reduction ofoxygen, the flavor would degrade more quickly. Generally, oxygendegrades the delicate aromatic compounds that processes like dry hoppingadd.

Another exemplary embodiment for a process for preparing a beverage,such as a non-alcoholic beverage, includes the following steps:

-   -   Reducing dissolved oxygen in water, e.g., by boiling water and        then cooling the water, e.g., to about 185 degrees C.    -   Steeping tea leaves in the deoxygenated water, e.g., for about 3        minutes, then straining to remove the tea leaves, then sealing        and cooling the resulting liquid, e.g., to about 4 degrees C.    -   Sparging the liquid with an inert gas, e.g., for about 30        minutes, so as to deoxygenate tea liquid, e.g., reducing the        dissolved Oxygen, e.g., preferably to <500, more preferably        <400, even more preferably <300, yet even more preferably <200,        or even yet more preferably <100 parts per billion.    -   Vacuum sealing (or purging or both) the hops with an inert gas        and adding the hops to the deoxygenated tea liquid        anaerobically.    -   After sealing the tea liquid in a vessel etc., purging headspace        of the vessel with an inert gas to maintain an anoxic        environment.    -   After removing the hops, purging a container of the tea liquid        with an inert gas, and then if desired;    -   and then carbonating the liquid or beverage, or adding a flavor        anaerobically.

Beverage and other products employing the beverage, can be consideredproducts produced by processes according to embodiments herein.

More particularly, with reference to the figures, note that FIG. 1indicates that a mixture 2 is formed by combining water 4, tea flavor 6,and hops flavor 8 in a container that essentially excludes atmosphericoxygen 14. Other flavors in combination with tea or in the place of teacould also be used, including fruit juice, lemonade, limeade, coffee,plant-based waters, artificial flavorings, sugars, sodas, bone broth,horchata, agua fresca, ginger flavored beverages, flavored water andbeverages that contain no flavoring other than hops. The container maybe a fermenter, bright tank, unitank, or the like. The oxygenconcentration of the resulting mixture may be reduced from thesecomponents by purging them with inert gas or an in-line vacuum degassingsystem 10. The inert gas may be carbon dioxide, nitrogen, argon, etc.The gassed mixture is isolated from ambient oxygen by sealing the gassedmixture 12 in a container 14 resulting in a non-oxidized hopped beverage16.

Referring to FIG. 2, in one embodiment of a method of preparing abeverage, water 4 is heated in step 18, which disrupts the oxygenequilibrium in the water. Tea leaves are added in step 20 and steeped inthe water for some amount of time in step 22, depending on theconcentration of flavor desired. In step 24, the tea leaves are removed.Any of concentrated tea flavoring extract, concentrate, powder 6 or thelike may be added to the water 4 with the disrupted the oxygenequilibrium. The oxygen concentration of the mixture may lowered toe.g., to <100, <200, <300, <400, <500 parts per billion as may bepreferred in one embodiment or another by injecting a non-oxidative(inert) gas or gasses in step 26, and/or vacuum stripping in step 28.

In many embodiments, an airstone is used for delivery of the inert gasinto the mixture, or the gas may be injected directly through ports,tubing, or perforated tubing, etc. A dissolved oxygen sensor may be usedto assess the oxygen content of the mixture.

Hops flavor is then added in step 30. Examples of hops flavor that canbe used, include, but are not limited to whole leaf hops, pellet hops,hops powder, hops oil, and/or hops extract. In many embodiments, anon-oxidative gas is added to the hops prior to introducing the hopsflavor into the mixture, and/or the hops are added to a second,deoxygenated container after which the tea mixture is added. In manyconfigurations, a pump is used to facilitate mixing and hops flavorextraction. In some embodiments, during this hop extraction process,non-oxidative gas is injected to the mixture. In other embodiments, themixture is sent through an in-line degasser to maintain a low oxygenenvironment. Some portion of the insoluble hops material may then beremoved, depending on the embodiment desired. In many embodiments, thisis carried out by transferring the liquid to a second vessel, filteringthe liquid, dumping the gravity settled hops, or decanting floating hopsin step 32 while maintaining a low oxygen concentration by stripping orsparging oxygen or isolating the mixture from atmospheric oxygeninfiltration in step 10. The resultant beverage is sealed in step 12 ina container 14 resulting in in step 16, a low oxygen hopped beveragethat contains no appreciable alcohol content.

Referring to FIG. 4, one embodiment of a vessel 40 used for the spargingand hopping process is a container that essentially excludes oxygen.Commercially available containers such as a fermenter, brite tank,unitank or other similar containers can be used for vessel 40. Thevessel 40 has a port 42 introduce the inert gas during the spargingprocess. Port 42 may be a valve, inlet, or other connection area forintroducing the inert gas. Vessel 40 has an opening to introduce hopssuch as a port or valve 44. Vessel 40 has a way to vent gas such as amanually controllable valve 46 or pressure release valve 48. A containerthat can handle elevated pressures up to 1, 2, 5, 10, 15 psi or higher(depending on the preferred embodiment) is desirable for the spargingand subsequent transferring processes. Liquid port with valve 52 can beused to add the liquid before the hopping process or remove the liquidafter the hopping process. The actual containers used may vary, however,in many embodiments, the container excludes oxygen and has various portsfor the introduction and removal of liquids, gases, and mixtures.

Additional ports 54 at the bottom of the vessel 40 or towards or at thetop of the vessel 40 can also be used for transferring or mixing of themixture. Among the necessary intermediates are liquids having hopsflavor (can be a mixture of flavor compounds) and reduced the dissolvedOxygen, e.g., preferably to <500, more preferably <400, even morepreferably <300, yet even more preferably <200, or even yet morepreferably <100 parts per billion.

Some, but not all embodiments, produce a product such as an alcoholfree, hop flavored beverage that has hop flavor similar to those flavorsfound in fermented beverages. In some embodiments, alcohol such as ofbeer, wine, or distilled spirits are sparged with an inert gas and thenadded to the hopped beverage. In some embodiments, purified alcohol isadded to the mixture before the sparging and hopping process to make analcoholic hopped beverage without the use of biological processes withinthe oxygen reduction or hopping process.

Some, but not all embodiments, produce a product such as an additive ofthe hopped liquid as a flavoring agent to baked goods such as sodabreads, quick breads, scones, cakes and pastries.

Some, but not all embodiments, produce a product such as an additive ofthe hopped liquid product as a flavoring agent to waffles.

One embodiment of an apparatus for facilitating storage of hops in alower oxygen environment is now described. Presently, in commercialbrewery or beverage making facilities, bulk hops are typically sold in11 pound bags that have been purged of oxygen for long term storage.Once the bag is opened, oxygen can be introduced into the hops, causingthem to oxidize and degrade over time. Bags can be purged of oxygen andresealed but that is a difficult process. There exists a need for arobust, ridged apparatus to purge the inert gas from the hops and storethem that is both relatively inexpensive (and preferably stackable) sothat the many varieties of hops can be stored for longer periods of timewithout degradation of flavor.

Referring to FIG. 5, a container for storing hops in a reduced oxygenenvironment is described. Some, but not all embodiments, of thiscontainer comprise a lid 60 that fits (e.g., separately sold) containerssuch as a 0.5, 1, 2, 5, 10, or 55-gallon bucket or a bin. In manyembodiments, the lid 60 is composed of a ridged material, such asplastic or metal. The lid 60 has a sealable device for introducingpressurized gas 62, e.g., a barb for attaching an air hose. A connectionfor the pressurized gas to the lid 60 could also be a threaded junction.The connection for the pressurized gas to the lid 60 could also be aquick disconnection device. An air inlet can connect to a perforatedpost that extends down into the container 64. In many embodiments, theperforations or holes are small enough to exclude hop bines or pelletsfrom entering the post, e.g., smaller than 6 mm in diameter. Acontrollable vent port 66 and/or pressure release valve 68 is attachedto the lid to facilitate gas venting from the sealed container. In manyembodiments, the exit port has a barb or threaded connection forattaching an oxygen content monitoring device. The lid device 70attaches to separately produced receptacle 72 such as a bucket or bin ina way that creates an airseal to separate the internal from externalenvironment.

Referring to FIG. 6, another embodiment includes a whole container 74such as a bucket or bin with a sealable port for introducing pressurizedgas from the side 76 which in many instances is a barb for attaching anair hose. The connection for the pressurized gas to the lid could alsobe a threaded junction. The connection for the pressurized gas to thelid could also be a quick disconnection device. In many embodiments, theair inlet connects to a perforated post that extends sideways into thecontainer 78. In many embodiments, the perforations or holes are smallenough to exclude hop bines or pellets from entering the post, e.g.,smaller than 6 mm in diameter. A controllable vent port 80 and/orpressure release valve 82 is attached to the lid 84 to facilitate gasventing from the sealed container. In many embodiments, the exit porthas a barb or threaded connection for attaching an oxygen contentmonitoring device. Another embodiment of includes an elevated rim orbumper on the lid or top of the device 86. This rim or bumper may bemade of rubber, plastic or metal to protect the ports and facilitatestacking of the hops containment device.

FIG. 7 shows a method of using embodiments of the hop storingcontainers. Referring to FIG. 7, in many embodiments, the abovedescribed apparatus is used by purging the container with inert gas instep 100. Hops are added to the container in step 102 and then thecontainer is sealed in step 104 using a lid or other port device. Aninert gas is then added and the gas inside the container is vented instep 106 to lower the oxygen level. Once the desired oxygen level isobtained the ports are sealed creating a hops storage container with alow oxygen environment in step 108. In step 110, the hops are safelystored in the container in a low oxygen environment.

In many embodiments, a beverage including hops flavor having low oxygencontent is created. In many alternatives, the beverage also includes teaflavoring. In many alternatives, no yeast is added to the beverage andno yeast remains in the beverage. In many embodiments, the dissolvedOxygen is very low, e.g., preferably to <500, more preferably <400, evenmore preferably <300, yet even more preferably <200, or even yet morepreferably <100 parts per billion. In many embodiments, the beveragecontains no sugar and therefore no fermentation is possible to reducedissolved oxygen.

In sum, with respect to the description herein, numerous specificdetails are provided, such as examples of components and/or methods, toprovide a thorough teaching and understanding of embodiments of thepresent invention. One skilled in the relevant art will recognize,however, that an embodiment can be practiced without one or more of thespecific details, or with other apparatus, systems, assemblies, methods,components, materials, parts, and/or the like. In other instances,well-known structures, materials, or operations are not specificallyshown or described in detail to avoid obscuring aspects of embodimentsof the present invention.

Similarly, embodiments can be implemented in many forms, and based onthe disclosure and teachings provided herein, a person of ordinary skillin the art will appreciate other ways and/or methods to implement anequivalent. Reference throughout this specification to “one embodiment”,“an embodiment”, or “a specific embodiment” means that a particularfeature, structure, or characteristic described in connection with theembodiment is included in at least one embodiment and not necessarily inall embodiments. Thus, respective appearances of the phrases “in oneembodiment”, “in an embodiment”, or “in a specific embodiment” invarious places throughout this specification are not necessarilyreferring to the same embodiment.

Furthermore, the particular features, structures, or characteristics ofany specific embodiment may be combined in any suitable manner with oneor more other embodiments. It is to be understood that other variationsand modifications of the embodiments described and illustrated hereinare possible in light of the teachings herein and are to be consideredas part of the spirit and scope of the present invention.

It will also be appreciated that one or more of the elements depicted inthe drawings/figures can also be implemented in a more separated orintegrated manner, or even removed or rendered as otherwise operable incertain cases, as is useful in accordance with a particular application.

Additionally, any signal arrows in the drawings/Figures should beconsidered only as exemplary, and not limiting, unless otherwisespecifically noted. Furthermore, the term “or” as used herein isgenerally intended to mean “and/or” unless otherwise indicated.Combinations of components or steps will also be considered as beingnoted, where terminology is foreseen as rendering the ability toseparate or combine is unclear.

As used in the description herein and throughout the claims that follow,“a”, “an”, and “the” includes plural references unless the contextclearly dictates otherwise. Also, as used in the description herein andthroughout the claims that follow, the meaning of “in” includes “in” and“on” unless the context clearly dictates otherwise.

The foregoing description of illustrated embodiments, including what isdescribed in the Abstract and the Summary and the overview paragraphs,are not intended to be exhaustive or to limit the disclosed system,apparatuses, methods, compositions of matter or other disclosed subjectmatter to the precise forms disclosed herein. While specific embodimentsof, and examples for, the disclosed system, apparatuses, methods,compositions of matter or other disclosed subject matter are describedherein for teaching-by-illustration purposes only, various equivalentmodifications are possible within the spirit and scope of the disclosedsystem, apparatuses, methods, compositions of matter or other disclosedsubject matter, as those skilled in the relevant art will recognize andappreciate. As indicated, these modifications may be made in light ofthe foregoing description of illustrated embodiments and are to beincluded within the true spirit and scope of the disclosure hereinprovided.

What is claimed as new and desired to be protected by Letters Patent ofthe United States is:
 1. A beverage product, comprising: a mixturehaving a dissolved oxygen content of less than 500 parts per billion,effective for maintaining hoppy flavor, the mixture including teaflavor, hops flavor, and water and no sweeteners and no calories; acontainer holding the mixture, the container being sealed to prevent theintroduction of dissolved oxygen, a headspace of the container includinginert gas.
 2. The beverage product of claim 1, wherein the oxygencontent is less than 100 parts per billion.
 3. The beverage product ofclaim 2, wherein the mixture is carbonated.
 4. The beverage product ofclaim 3, where an anaerobic environment in the mixture does not includealcohol.
 5. The beverage product of claim 4, wherein the beverage doesnot include yeast.
 6. A beverage comprising: a mixture having adissolved oxygen content of less than 500 parts per billion, the mixtureincluding tea flavor, hops flavor, and water and no sweeteners and nocalories.
 7. The beverage of claim 6, wherein the oxygen content is lessthan 100 parts per billion.
 8. The beverage of claim 7, wherein themixture is carbonated.
 9. The beverage of claim 8, wherein the mixturedoes not include alcohol.
 10. The beverage product of claim 9, whereinthe beverage does not include yeast.
 11. A beverage, consistingessentially of: a mixture having a dissolved oxygen content of less than500 parts per billion, the mixture including tea flavor, hops flavor,and water and no sweeteners and no calories.
 12. The beverage of claim11, wherein the oxygen content is less than 100 parts per billion. 13.The beverage of claim 12, wherein the mixture is carbonated.
 14. Thebeverage of claim 13, wherein the mixture does not include alcohol. 15.The beverage of claim 14, wherein the beverage does not include yeast.